Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Sweet potatoes - peeled and diced (large)

  2. 1 Butternut squash - peeled and diced

  3. 4 Tart apples - peeled, cored and diced

  4. 1/3 cup 78ml Passover wine - sweet, red

  5. 1/2 lb 227g / 8oz Prunes - pitted and 1/3 cup 78ml Water

  6. 1/3 cup 65g / 2 1/3oz Sugar

  7. 1 teaspoon 5ml Cinnamon - ground

  8. 1/2 teaspoon 2 1/2ml Nutmeg - ground

  9. 1/2 teaspoon 2 1/2ml Ginger - ground

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. Bake 1 hour at 350F. Cool. To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit). NOTES: * Vegetable and fruit casserole for Passover -- The original version of this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder.


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